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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Root beer pie

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Root beer pie

https://www.foodstyle.icu/

Vegetarian · 8 ° offers you what you need: heavy whipping cream, root beer, milk, vanilla pudding mixture

Ingredients


  1. 8 oz heavy whipping cream (235 ml)
  2. Root Beer 12 oz (355 ml)
  3. ¼ cup milk (60 ml)
  4. 1 can of vanilla pudding
  5. 1 Graham crusher

Preparation

  1. In one bowl, whisk heavy cream until heavy tops form. In a separate bowl, mix the beer root, milk and pudding mixture until thick.
  2. Fold the heavy cream into the pudding mixture.
  3. Pour gastric graham cracker.
  4. Freeze for four hours or put them in the refrigerator overnight.
  5. Served with your favorite plugins! (We used whipped cream and sprinkles).
  6. Enjoy!

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